Spring Rolls

Next time you get invited to a picnic, boat outing, or poolside get-together, leave the boring potato chips and ranch dip behind and pack up something a little more unexpected.

The next thing they’ll ask is, “Can I have the recipe?”

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Makes 8 servings

1 cup julienned carrots

1/4 cup shredded cabbage

2 cups mung bean sprouts

2 cups julienned seeded cucumber

1 cup minced scallions

1/2 cup chopped fresh cilantro

2 tablespoons toasted sesame seeds

16 rice paper wrappers

Daikon sprout, for garnish

Dipping Sauce:

1/2 cup fresh lime juice

1/4 cup brown sugar

2 1/2 tablespoons fish sauce

1 1/2 teaspoons chili oil

2 tablespoons chopped fresh cilantro

1/4 cup crushed toasted peanuts

In large bowl, combine carrots, cabbage bean sprouts, cucumber, scallions, cilantro, and sesame seeds. One at a time, dip wrappers into cold water and gently shake off water. Place vegetable mixture on wrapper and fold like a burrito.